How To make Chicken Taco Salad

Grilled chicken tacos

Chicken Taco Salad with Tangy Avocado Lime Dressing

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How to Make Ree’s Chicken Taco Salad | The Pioneer Woman | Food Network

The Pioneer Woman assembles a delicious Chicken Taco Salad for a quick and easy luncheon.

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Chicken Taco Salad
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

Chicken:
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter

Dressing:
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro

Salad:
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Directions

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.

For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.

For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.

On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.





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How to Make Ree’s Chicken Taco Salad | The Pioneer Woman | Food Network

Simple Layered Chicken Taco Salad Recipe, Chicken Taco Salad Recipe, Recipe for Chicken Taco Salad

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Simple Layered Chicken Taco Salad Recipe, Chicken Taco Salad Recipe, Recipe for Chicken Taco Salad
Food City Kitchen with Chef Walter and Jan Charles - Simple Layered Chicken Taco Salad
This simple taco salad recipe is simple, fast and easy - but never short on flavor. In this chicken taco salad, grilled chicken is tossed with bright seasonings and is layered in with your favorite taco salad components - fresh tomatoes, onions, sour cream, avocado and crisp lettuce. Serve it in layers for a beautiful look - with very little work! This simple layered chicken taco salad will become a new favorite in no time!
Walter: . . . All right, Jan. You all remember, Jan Charles. Jan, you've got a bunch of good-looking stuff here.

Jan: Yep.

Walter: Tell us about it.

Jan: What we're going to do today is a really simple chicken-layered taco salad.

Walter: OK.

Jan: OK. So over here . . .

Walter: It's chicken.

Jan: It's chicken. I just threw it on the grill. Threw it on the grill, that's it. Cubed it up. Now I did . . .

Walter: And you seasoned it with what?

Jan: Just a little bit of chili powder or taco seasoning. You can use either one, whichever one you like. When I do this, I like to . . .

Walter: I like whichever one that is.

Jan: What I did was taco seasoning.

Walter: Good.

Jan: OK. So then I have, and I actually layered some on the bottom right here.

Walter: Mm-hmm.

Jan: We've got a can of black beans, and I just used about a quarter of a bell pepper . . .

Walter: Mm-hmm.

Jan: . . . and about half of an onion and I simmered that. Then another little bit of taco seasoning in that.

Walter: OK.

Jan: So that's our second layer. Now, the reason I love this so much is I'll set up these individual ingredients in my refrigerator, and I'll let the kids just pick all these fresh vegetables and this lean protein. I love seeing that.

Walter: Yeah.

Jan: So, cheese.

Walter: Cheese.

Jan: Cheese.

Walter: Got to have cheese.

Jan: Much as you like. You can use whatever you like. If you want to use the Pepper Jack . . .

Walter: Mm-hmm.

Jan: . . . or you want to use Monterey Jack, or whatever. Now I'm not going to make this one real fussy.

Walter: No.

Jan: I made that one fussy, but I'm not going to make this one fussy.

Walter: Well, we're going to get to that one in a minute. We're not going to let them see that one yet.

Jan: Right.

Walter: We want to dazzle them with that one.

Jan: So what do we want to do next? Normally, I would do sour cream, but that's going to take a few minutes.

Walter: Yeah.

Jan: So lots of iceberg lettuce and, if you want to use something else, Romaine is really good.

Walter: Mm-hmm.

Jan: It's a little darker. It's leafy greens. Very good for you.

Walter: And then has a much higher NuVal score than iceberg . . .

Jan: Right.

Walter: . . . which has the lowest NuVal score of anything in the produce department.

Jan: Leave it to me to bring that one.

Walter: I just throw that in.

Jan: [laughs].

Walter: No, I appreciate you doing it. That way I can talk about NuVal a little . . .

Jan: That's right.

Walter: . . . because I really do believe in it a lot.

Jan: Well, can I make it up with these fresh tomatoes?

Walter: You can make it up. Fresh tomatoes will fix almost anything.

Jan: I agree. I agree.

Walter: I absolutely love them.

Jan: And this is one of my favorite things on the planet. I love green onions. Scallions, if you want to call them that.

Walter: Yeah.

Jan: Of course, I grew up with them. Spring onions is what they were called here. And there you go. That's all there is to it.

Walter: All right. Now let's take a look at the centerpiece.

Jan: OK. [laughs]

Walter: Because today the finished product is a centerpiece because I looked at that and said, that's so pretty, Jan. Let's make that the centerpiece and there it is.

Jan: You know I don't make fussy food.

Walter: Yeah.

Jan: That's as fussy as I get, and it took me about five minutes to throw that together.

Walter: All right. I'm in favor of that.

Jan: Yup. [laughs]

Walter: Yup. Folks. You're going to want this good recipe, because I guarantee you it's good. Write to Chef's Recipes, 6450 Papermill Drive, Knoxville, Tennessee, 37919, sending a self-addressed stamped envelope, or you could just go to our web channel. That's volunteertv. com.

Announcer: WVLT Local 8 presents the Food City Kitchen . . .

???? Chicken Taco Salad ????

Change the way you shred chicken with the Hamilton Beach Professional 7 Speed Hand Mixer with Easy Clean Beaters! Spend less time cleaning up after you make this delicious chicken taco salad. Recipe and video by @naturallybeingnat on Instagram

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CHICKEN TACO SALAD BOWL

Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best chicken taco salad bowl, it’s seriously sooo delicious, now there’s is many ways to fry your tortilla, this was I’d the easiest and safest way to do it , now if you don’t want no oil at all on your tortilla, you can make them in the over but let me tell you it’s not going to be the same at all, the oil makes it flaky and crunchy! ???????? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????

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Chalupas:

Mexican Pizza:

Ingredients:
Extra large flour tortillas
Oil
2lbs chicken breast or ground beef
2 chipotle peppers and 1 tbsp of adobo sauce
1/4 white onion
1 minced garlic clove
2 tsp garlic salt
1 tsp cumin
1 tsp oregano
1 tsp paprika
1/2 tsp black pepper
Salt

Red Rice:
1 cup white rice
1 can tomato sauce
1 3/4 cups water
1 tbsp chicken bouillon
1/2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder

Toppings:(optional)
Lettuce
Sour cream
Guacamole
Pico de gallo
Shredded cheese
Jalapeño
Restaurant style salsa
1 serving of love ????

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